Gluten Free Strawberry Muffins
If you've been reading this blog for a while, you know I love eating with the seasons. Something about it just slows me down long enough to appreciate the hands who grew and prepared my food. Seeking to live a simple life, cultivating gratitude for the mundane and simple joys of the everyday sets my heart on fire. You may not think this has anything to do with muffins, and maybe it doesn't, but it has everything to do with how we've been sourcing as much of our food as we can from local farms if possible. Recently we've been using a home delivery CSA (yes, they deliver veggies from their farm and meat TO.MY.DOOR) called Harvest to House. If you're local to North Texas, you need to try them!
And if you're new to eating seasonal (or just need some fresh inspiration!) and want to know what's in season for the summer and get some summer dinner ideas, check out this post.
As far as using up some of those delicious summer berries, we decided to add them to muffins as a snack. We love us some muffins around here, especially sweet baby Reaghan......who we still call that despite the fact that she's practically 16...I mean 3. My girl loves berries, so I decided to mix a couple of her favorite foods!
Make sure to check out the notes section below the recipe for a flour switch if you're not gluten free, and using cardamon spice!
- 1 cup strawberries + a few extra for topping
- 3/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 2 cups buckwheat flour*
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cardamon (optional)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- cooking spray
*Notes: If you are not gluten free, you can substitute whole wheat flour. I get my buckwheat flour from Thrive Market, which you can learn more about here! Buckwheat flour is what I often have on hand, so even if you're not gluten free, this is a great flour to stock your pantry with since it packs a lot more nutrition per serving than regular wholewheat flour including protein, iron and zinc, copper and antioxidants. Also, cardamon is listed as optional above, because it's not a pantry staple, BUT I think everyone needs to try this spice. It smells almost minty when you open the jar, but gives a subtle spicey sweetness that I love in baked goods. It's hard to explain, but I hope you'll try it!
Preheat your oven to 350 F
- Blend all the wet ingredients (strawberries, applesauce, honey, eggs and vanilla) in a blender.
- Combine all the dry ingredients in a large bowl and mix well.
- Pour the wet ingredients into the dry and mix together with a wooden spoon.
- Spray muffin tin with cooking spray and fill with batter.
- Cut up a few extra strawberries (about 5-6) into small pieces and push a few into the tops of the batter.
- Bake for 20 minutes.